Commercial cheese crackers are okay sometimes, but nothing beats the ultra-cheesiness of these home-made cheese crackers. They are really easy to make, and completely addictive.
Grate the cheese as finely as you can. Cut the cold butter into small pieces and rub them into the flour using your fingertips so that you end up with a mixture that resembles breadcrumbs. Add the cheese and mix well. Add a small quantity of water and mix it in. Keep adding and mixing in water until the mixture comes together and forms a ball. If you add too much water, you can always mix in a bit more flour. Wrap the ball of dough in plastic film and put in the fridge to rest for 30 minutes.
Preheat your oven to 200°C (392°F). Roll out the dough as thinly as you can on a well-floured surface. Line a baking sheet with greasproof paper, and cut out your crackers with a cookie cutter. The crackers can be any shape or size you want. Use a toothpick or skewer to prick holes in each cracker, about 1cm (half an inch) apart. Lift up each cracker with a knife, and place them on the baking sheet. Bake for 10-15 minutes, until golden brown and slightly puffed up.
Allow to cool on a wire rack. In theory, these can keep for a few days in an airtight container. In practice, you probably won't be able to resist eating them all at once.